My flatmate Atalay is half Kiwi, half red- blooded Turk (look out ladies.......did I mention he's a pilot? If you ask him nicely he might wear his Captains uniform for you.....), and is a bloody good cook.
I have had to hand over the title of flat chef to him, as he keeps cranking out top dishes, most notably when I have just gotten home from an evening of coaching, which gets extra Brownie points. And he has embraced the Paleo lifestyle so well that his colleagues, topped off their ridicule of the delicious tupperware meals he now eats in the cockpit instead of airport crap (notice how often this happens when you make an attempt to eat well?), by covering the surname on his locker - Pala, with the tag Pal-eo. It's a complement if you ask me.
Here's what he whipped up last night - Chicken Guvec. A traditional Turkish dish that is so simple to prepare, yet tastes amazing. From what I observed, he just sliced, salted, rinsed and dried a ton of zucchini and eggplant, then layered it up with plenty of tinned tomatoes and olive oil. Topped it with some whole chicken legs and thyme, and set it to simmer on low.
As you can see from the high riding lid, he may have exceeded the pans capacity. A sudden boil over of chicken juice which shorted out the gas ignition system of the stove was also a clue...........
A quick transfer to the oven meant the dish was still completed in time to satisfy 3 hungry guys. And it was awesome, as simply prepared, but fresh food always is.